Left-over Spaghetti Frittata

When we make spaghetti we always cook the whole package, but only eat half. The other half gets put in a large ziploc bag with a bit of olive oil to (keep it from sticking together) and saved in the refrigerator. This is because we know in a while we will make a Spaghetti Frittata out of it and whatever we have laying around in the fridge.

Today I had a zuchini, some ham and onion. You can get creative here. It is a great way to use left-overs.

Finished Product ready to serve


Author: Jim Kirkley

A great way to use left-over spaghetti

You may add green onion, bacon, ham, zucchini, anything else you have laying around the fridge. Serve with a light green salad dressed with viniagrette.

Serves: 4



1/2 pound, left-over spaghetti or linguine
2 tablespoons, olive oil
6 eggs
1/4 cup, heavy cream
1/4 cup, milk
1 medium, onion – finely chopped
1 large, zucchini – diced small
1/2 pound, ham – diced small
1/2 cup, parmesan cheese – grated
salt and pepper – to taste


  1. In a small bowl mix eggs, cream, milk, salt, pepper, and cheese.
  2. Heat oil in an oven-proof frying pan over medium heat.
  3. Saute onion until translucent. Add zucchini and ham and saute until zucchini starts to brown.
  4. Quickly add pasta and blend with egg mixture. Mixing to combine the other ingredients as best you can.
  5. Leave on heat until egg mixture sets up.
  6. Using a spatula, loosen the underside of the frittata until it slides around on the pan.
  7. Place under broiler until pasta starts to brown.
  8. Allow to cool. Flip onto a cutting board and cut into 8 slices.
  9. Serve warm or at room temp.

Amounts are variable here. You want enough egg mixture to cover the amount of spaghetti you have.


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